For the raspberry sauce, put the frozen raspberries, water, honey and the grated tonka bean in a saucepan and reduce over medium heat until the sauce is thick. With our induction stove, this took about 5-6 minutes. Let cool slightly.
Cut a slice from the papaya, peel it, remove the seeds or not depending on your preference (the seeds taste delicious, a bit peppery). Cut into small pieces.
Arrange the yogurt in two bowls (alternatively on two plates), decorate with raspberry sauce, papaya slices,granola and the remaining frozen raspberries.
Optionally, you can also decorate your breakfast with our delicious Valentine's Day cookies. You can find the recipe here.